1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix, as this can make the bread tough.
5. In a separate bowl, prepare the cream cheese filling by beating together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
6. Pour half of the pumpkin batter into the prepared loaf pan. Spoon the cream cheese mixture over the top, spreading it evenly. Top with the remaining pumpkin batter.
7. Using a knife, gently swirl the cream cheese mixture into the pumpkin batter to create a marbled effect.
8. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Remember, patience is key here; resist the urge to open the oven door too early!
9. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

As you bake, let the scent of spices fill your home, a comforting reminder of family traditions and the joy of shared meals.